Thursday, September 15, 2011

Reese's Peanut Butter Biscotti

Nothing beats a morning cup of coffee, except for maybe a morning cup of coffee with a delicious piece of biscotti served on the side. 

When I first discovered this recipe, on another bloggers page, I knew that I just couldn't resist trying it out.  Since then, I have made it numerous times, and have never been disappointed.  This has definitely become my new favorite biscotti!
Reese’s Peanut Butter Biscotti
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4 oz unsalted butter, melted and cooled
1 1/2 cups granulated sugar
4 eggs
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped roasted peanuts
1 cup Reese’s peanut butter chips
1 1/3 cup Reese’s peanut butter cups, chopped

Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.  Gently beat in the eggs, one at a time, until just incorporated.

In a medium bowl, whisk together the flower, baking powder, baking soda, and salt.

Slowly add the dry ingredients into the creamed butter, sugar, and egg mixture until just combined.

Stir in the chopped peanuts, Reese’s peanut butter chips, and the chopped Reese’s peanut butter cup.

Divide the dough into two equal parts and form each part into a log, about 8 X 4 inches, on the prepared baking sheets.

Bake for 30 minutes, rotating baking sheets halfway through.

Remove the baking sheets from the oven and place on a cooling rack for about 10-15 minutes.  Reduce the ovens heat to 325 degrees.  Using a serrated knife slice the logs into ½ inch slice and place the slices back onto the baking sheets.  Bake for another 20 minutes, rotating sheets halfway through baking.

Garnish with melted chocolate, or serve plain.  Serve with a side of coffee.


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